Ingredients

Preparation

Wrap the cleaned deer shoulder in a roll and tie it with white thread, pour on the marinade consisting of wine, oil and vinegar and let it sit for a day in the fridge.

Dry the meat, roll it in flour and place it in a small pot.

Cover the meat with sliced onions, arrange thin slices of bacon on top, pour in the marinade, add salt, sprinkle on black pepper, cover with baking paper greased with butter, cover the top with a lid and bake in a very low oven until soft.

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